Arepas Rellenas with Spicy Black Beans and Plantains (Vegan)

Delicious and satisfying vegan arepas filled with flavorful cumin and chili-spiced black beans, sweet fried plantains, and served with a creamy vegan crema.

Prep Time

20 minutes

Total Time

55 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.32/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2cupsArepa Flour (P.A.N.)(Do not substitute with regular corn flour or cornmeal.)

£1.50

2cupsWarm Water

1teaspoonSalt

£0.01

1canBlack Beans((15 ounces), drained and rinsed)

£0.70

2tablespoonsOlive Oil

£0.15

0.5Onion(small, diced)

£0.20

2clovesGarlic(minced)

£0.10

1teaspoonCumin

£0.10

0.5teaspoonChili Powder

£0.05

0.3teaspoonSalt(or to taste, for black beans)

£0.01

0.3teaspoonBlack Pepper(or to taste, for black beans)

£0.02

2Plantains(ripe, peeled and sliced into 1/2-inch thick rounds)

£1.00

2tablespoonsCoconut Oil(for frying plantains)

£0.20

0.5cupVegan Crema(Store-bought or homemade (see notes for homemade recipe))

£1.25

2tablespoonsWater(To flatten arepas)

Total Cost

£5.29

£1.32 per serving

Instructions

1.
**Make the Arepas:** In a large bowl, combine arepa flour, warm water, and salt. Mix with your hands until a dough forms. It should be soft and not sticky. If it's too dry, add a tablespoon of water at a time. If it's too wet, add a tablespoon of arepa flour at a time. Let the dough rest for 5 minutes.
2.
Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten gently between your palms to form a disc about 1/2-inch thick and 3-4 inches in diameter. Keep the uncooked arepas covered with a damp towel to prevent them from drying out.
3.
Heat a lightly oiled griddle or cast iron pan over medium heat. Cook the arepas for about 5-7 minutes per side, until golden brown and slightly crispy.
4.
Remove the arepas from the pan and let them cool slightly. Using a paring knife, carefully slice each arepa open along one side, creating a pocket for the filling.
5.
**Prepare the Black Beans:** Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
6.
Stir in drained and rinsed black beans, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.
7.
**Fry the Plantains:** While the beans are cooking, heat coconut oil in a separate skillet over medium heat. Add plantain slices in a single layer and fry for 2-3 minutes per side, until golden brown and caramelized. Remove from skillet and set aside.
8.
**Assemble the Arepas:** Fill each arepa pocket with a generous spoonful of the spicy black beans, followed by several fried plantain slices.
9.
**Serve:** Serve the stuffed arepas immediately with a dollop of vegan crema on top or on the side.

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My Notes

Nutrition Information

Nutrition per serving (350g)

685 kcal / 2866 kJ

Carbs

95g

37% of RDA

Fat

29g

41% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

23 g

26% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a quicker version, you can use canned refried black beans seasoned with cumin and chili powder.

To make homemade vegan crema, blend 1 cup soaked cashews (soaked for at least 2 hours), 1/2 cup water, 2 tablespoons lemon juice, 1 tablespoon nutritional yeast, and a pinch of salt until smooth and creamy.

Arepas can be made ahead of time and reheated in a dry skillet or toaster oven before filling.

Add diced avocado or pico de gallo for extra flavor and freshness.

Cooking Equipment

Large Bowl

Skillet

Griddle or Cast Iron Pan

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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